400 gr sugar
3 dl water
juice from 6 limes
9 gr lime peel
2 gr basil
2 egg whites
20 cl alcohol
Boil the sugar in water, until the sugar has fully dissolved (don’t allow sugar to get brown).
Grate the limes on a fine grater - only the green peel is good, the white part is bitter.
Cut the limes in halves and press the juice. Add the lime juice to the sugar syrup and adjust. Add the lime peel and let everything boil for about 10 minutes. Chop the basil and add it to the boiling mix for 5 minutes. Then let the syrup cool.
Add the alcohol, sift everything and store it cool.
Beat the egg whites stiff, add some salt (beat for as long as the egg whites will not fall out if you turn the dish).
Add the egg white to the syrup carefully.
Let the mix freeze while stirring.